Looking to elevate the classic gratin? This Provençal-inspired version is my absolute favorite. I adore using broccoli raab; the mix of chopped stems and leaves creates a wonderful range of textures. My secret to a light, almost soufflé-like consistency is using four eggs instead of the usual two or three. And to make it truly special, we’ll skip the breadcrumbs and top it with a beautiful, vibrant lattice of roasted red peppers. It’s as gorgeous as it is delicious!
Ingredients
• (Makes 4 Servings)
• 1 tbsp / 15 ml extra virgin olive oil, plus more for drizzling
• 1 to 2 garlic cloves, minced
• 1 small bunch broccoli raab, about ¾ lb / 340 g
• 2 tsp chopped fresh rosemary, or 1 tsp each fresh rosemary and thyme
• ½ tsp salt, or to taste
• ¼ tsp freshly ground black pepper, or to taste
• 4 large eggs
• ½ cup / 120 ml heavy cream or full-fat milk
• 1 cup / 100 g grated Gruyère or Parmesan cheese
• 1 large red bell pepper
Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a 1.5-quart gratin dish or shallow baking dish.
2. Prepare the vegetables. Blanch the broccoli raab in boiling salted water for 2 minutes, then drain and plunge into an ice bath. Squeeze out all excess water and chop medium-fine. Meanwhile, roast the red bell pepper over a flame or under the broiler until the skin is blackened. Place in a bowl, cover, and let steam for 10 minutes. Peel, seed, and cut the pepper lengthwise into thin, uniform strips.
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook, stirring, until fragrant, about 30 seconds. Add the chopped broccoli raab and fresh herbs. Season with salt and pepper and stir for 1-2 minutes until everything is well combined and fragrant.
4. In a large bowl, whisk together the 4 eggs, heavy cream, and grated cheese until smooth. Fold the seasoned broccoli raab mixture into the egg base.
5. Pour the mixture into your prepared gratin dish and smooth the top. Arrange the roasted red pepper strips in a decorative lattice pattern over the surface.
6. Drizzle the top lightly with extra virgin olive oil. Bake for 25 to 30 minutes, or until the gratin is puffed, set in the center, and golden brown around the edges. Let it rest for 5-10 minutes before serving.
Nutritional Information
• (per serving)
• Calories: 320 kcal
• Protein: 18 g
• Carbohydrates: 9 g
• Fat: 24 g
• Fiber: 3 g
Pro Tips
• Blanching the broccoli raab is essential to tame its natural bitterness and ensure a perfectly tender texture in the final dish.
• For an extra light and fluffy, almost soufflé-like gratin, be sure to use the full four large eggs.
• Create a visually stunning and flavorful topping by arranging roasted red pepper strips in a lattice design instead of using traditional breadcrumbs.
• The seasoned broccoli raab can be prepared up to 3 days in advance and stored in the refrigerator to save on prep time.
• This gratin is delicious served warm or at room temperature, making it a versatile make-ahead option for brunch or dinner.
FAQ
Q: Can I substitute another vegetable for broccoli raab
A: Yes, absolutely. If you can’t find broccoli raab or prefer a milder flavor, broccolini or chopped broccoli are excellent substitutes. You could also use hearty greens like Swiss chard or kale, just be sure to blanch them and squeeze out all excess water before using.
Q: How can I make this gratin vegan
A: To adapt this recipe for a vegan diet, replace the eggs with a tofu-based liquid egg substitute. Use a plant-based heavy cream, such as cashew or soy cream, and your favorite brand of grated vegan Gruyère or Parmesan-style cheese. The texture will be slightly denser but equally delicious.
Q: Is this broccoli raab gratin a good source of protein
A: Yes, it is. Each serving contains approximately 18 grams of protein, primarily from the four large eggs and the generous amount of cheese. This makes it a satisfying and protein-rich vegetarian main course or a substantial side dish.
Q: What kind of vegetarian cheese can I use
A: To ensure this gratin is 100% vegetarian, choose a Gruyère or Parmesan cheese made with microbial or vegetable rennet instead of animal rennet. Many brands now clearly label their cheeses as ‘vegetarian,’ so check the packaging to be certain.
